in Recipes

Hot beef salad with vegetables

updated

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Ingredients for 2 servings:

  • 100 basmati rice
  • 4 carrots
  • 1 bell pepper(s)
  • 100 g sugar snap peas
  • 1 chili pepper(s)
  • 2 onions
  • 300 g beef (steak or roulade)
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Asian touch

Cook the rice according to the package instructions. Peel and slice the carrots. Wash, deseed, and slice the bell peppers. Wash and slice the snow peas diagonally. Wash and deseed the chili, and slice finely. Peel the onions and slice into half rings. Cut the meat into strips. Heat the oil in a pan or wok until very hot and fry the onions for about 30 seconds. Add the beef and fry thoroughly. Then add the vegetables and fry for another 5-7 minutes. Stir in the rice and season with soy sauce, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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